Roasted Red Pepper Sauce

As an easy alternative to tomato sauce, roasted red pepper sauce increases the elegance of any pasta dish.  I especially like it on ravioli where it can play off of the flavors of the filling: here I used it atop artichoke ravioli.  It would also be sublime on a pizza or in lasagna.

This sauce comes together in a snap and is easily adjusted to make any quantity.

Ingredients:
- Red bell pepper
- olive oil
- garlic
- salt
- oregano
- red pepper flakes (optional)

Directions:
- Rub the outside of the red pepper with olive oil and put it in a pan under the broiler.
- Cook the red pepper until the outside is charred, rotating as needed.
- When the pepper comes out of the oven, cover it with a bowl or towel.
- Once the pepper is cool enough to handle, the skin should easily rub away.
- Remove the top and pulp inside and put the rest of the pepper in a blender or food processor.
- Puree until smooth.
- In a small pan, combine a healthy drizzle of olive oil (about 1 tbsp per average sized pepper), some minced garlic, a sprinkle of salt, some dried or fresh oregano, and the red pepper flakes, (these provide a little heat as the roasted red bell pepper is actually quite sweet).
- Heat the oil over medium until fragrant, then stir in the red pepper puree.
- Reduce heat to low and simmer for 5 minutes to let the flavors combine.
- Adjust seasoning as needed.  A little pasta water can be added to thin the sauce if desired.

For a little extra decadence you could add a dash of cream and/or parmesan cheese to the sauce, though it is certainly delicious as is.

Enjoy!

Celebrate Celery with Sensational Seasonal Soup

Celery.  You know.  That green stuff that's usually left on the crudite platter, alone and limp.  That ingredient you usually skip in complicated recipes because you don't have it and who wants to buy a whole bunch of celery for a stalk or two and who's going to notice anyway?

Well, I have news for you: celery is actually really delicious.

But!  There are two rules for maximum celery deliciousness:
1. Buy quality celery that still has its leaves.
2. Cook it!

When you're making a dish that really features the celery, I recommend seeking it out at a farmers' market, (contrastingly, if you're looking for a vehicle for ants on a log then giant, watery, crispy supermarket celery is the way to go).  Farmers' market (organic) celery will usually look a little different: the stalks will likely be much thinner, it will probably be darker green, and it will have a full crown of lovely leaves.  This is a wonderful thing.  While I find the stalks themselves to be more flavorful, the leaves of the celery are actually the most flavorful part and should be used for cooking.  If you buy from a supermarket, they often cut the leaves off entirely or leave just a few.  Ask your produce manager to sell celery with leaves!

Okay, so you have quality celery.  It will be tasty on its own, but cooking celery really brings out the delicate flavors.  Regardless, these are not in your face flavors. A little grassy and floral with just a hint of onion, it is subtlety embodied.  But make the time and effort to appreciate this flavor and you will find it most pleasing.  This soup is very pleasing, indeed.

Ingredients:
- 4 tbsp unsalted butter
- 1 tsp salt
- freshly ground black pepper
- a pinch of paprika
- 1 1/2 c. diced yellow onion
- 3 c. diced celery stalks
- 2 c. roughly chopped celery leaves
- 3 c. water
- zest and juice of 1/4 lemon

Directions:
- Melt the butter in a large-ish pot and add the onions, celery, salt, a few grinds of pepper, and paprika.
- Cook over medium heat until the onions are transparent, about 15 minutes.  Stir as needed.
- Add the 2 c. celery leaves for the last five minutes.
- Add the the water, zest, and lemon juice.
- Cover and simmer over low heat for at least 30 minutes, (I let it go for an hour).
- Carefully pour the soup into a blender and blend on high until the soup is smooth.
- Taste and adjust for seasoning.  I added just a little smoked sea salt.
- Serve plain or with a dollop of greek yogurt and paprika or celery salt for garnish.

If you have leftover celery leaves, dry them for future use!  Lay them out on a baking sheet and put in a 250 degree oven for about 5 minutes, until they are dry enough to crumble.  You can make celery salt, a lovely garnish, or keep them plain to add a little celery flavor to future dishes.

If you absolutely can't find celery with (enough) leaves, you can still try the recipe but I would add some celery seed, increase the amount of celery stalks, and try to reduce the soup a bit to intensify the flavor.

Enjoy!

Beet & Goat Cheese Tart

This one is worth staining your fingers pink!

Beets and goat cheese are a classic combination: go to any semi-chic luncheon spot and you will see a beet and goat cheese salad on the menu.  Earthy and sweet, creamy and tart: they're a perfect pair.  Throw a little balsamic vinegar in there, maybe some walnuts, and you've got yourself one delicious and satisfying lunch.

But what if you're not in the mood for a messy, banal chopped up salad?  What if you want something a tad more refined, a little prettier, a little... fancy?  Well, if that's you-- and even if it's not-- I have a tart that might just knock your socks off.

This tart is very simple: a whole wheat crust, a goat cheese filling, roasted beets, and a balsamic glaze.  A little thyme throughout emphasizes the earthiness and helps bring it into fall.

Crust:

- 6 tbsp unsalted butter

- 1 tbsp olive oil

- 3 tbsp water

- 1/4 tsp salt

- 1/2 tsp dried thyme or Italian herb blend

- 1/2 c. all purpose flour

- 1/2 c. whole wheat flour

- Cut up the butter and combine in a large glass bowl with the olive oil, water, salt, and herbs.

- Put the bowl in an oven preheated to 400 degrees and bake for 15 minutes.

- Carefully take the bowl out and add the flours all at once, stirring with a wooden spoon until combined.

- Let the dough cool until it is safe to handle.

- Place the dough in your tart pan and push it out with your fingers, making sure to press it firmly into the sides.

- Bake the tart shell at 400 degrees for 10-15 minutes, until it is just firm but still pale.  Set aside to cool.

Filling:

- 1/4 c. minced onion or shallot

- 1/4 tsp salt

- 1/2 tsp fresh thyme leaves

- dash of freshly ground black pepper

- 2 eggs

- 5 oz. fresh goat cheese, softened

- 2-ish roasted beets

- Add the onion to a food processor, (a mini/prep version will do), and pulse a few times until it is finely minced.

- Add the remaining ingredients, except the beets, and blend until the mixture is even.

- Pour the goat cheese blend into your cooled tart shell.

- Peel and slice your beets into 1/4" slices.  You could certainly slice your beets thinner for a more elegant look, but be sure not to fan them out too much or they may dry out during baking.

- Delicately arrange the beet slices on top of the goat cheese mixture, taking care to 'float' them rather than push them in.  I recommend laying your slices out on a plate first so you know just how you want them: once you put them on the goat cheese you won't want to move them.

- Bake the tart at 400 degrees for about 30 minutes, until the goat cheese is set.

Glaze:

- 3 tbsp balsamic vinegar

- 1 tbsp honey

- dash of pepper

- 1/4 tsp. fresh thyme leaves

- Combine all ingredients in a small sauce pan and simmer until it is reduced by half, the honey bubbles, and the mixture becomes syrupy.

- Brush over the top of the tart as soon as it comes out of the oven, (you won't use it all).

- Allow the tart to cool before serving.

With the multiple steps, this tart can be a little time consuming but there's nothing actually difficult about it.  Even better, the crust can be made and par-baked and the beets can be roasted days ahead of time, leaving only a little whirring of the food processor and some arranging to do before tossing it in the oven.

Serve this savory tart with a simple green salad, a delicate vegetable soup, or some lightly sauteed greens.  Refrigerate it if it won't be consumed the day it's made.

And guess what?  If you swap the herbs in the crust for a bit of sugar, leave the onions out of the filling, and put a bit more honey in the glaze... you have dessert!

Enjoy!

Simple Corn Soup

Do you buy your corn from the farmers' market?  If not, you should.  The difference in flavor and texture is amazing when the corn is picked fresh rather than shipped for days and lingering in a pile at the supermarket.

I get my corn from Stillman's Farms.  Since they pick it *the very same morning* as the farmers market, it is amazingly tender, juicy, and sweet, despite the fact that they don't grow the super-sweet varieties usually seen at the grocery store.

When it's this good, I often eat it raw straight off the cob.  Or I put it in everyone's favorite corn and black bean salad.  But, with summer at its end, I realized I had yet to make corn soup!  Not only had I promised myself I would this summer, but it's also a great way to preserve that corny freshness well into winter.

Okay, ready for the recipe?

- 8 ears of corn (about five cups of kernels cut from the cobs)
- 5 c. water
- 1 1/2 tsp salt
- a dash of black pepper

- Put everything in a big pot, (even the shorn cobs!), and simmer for at least 30 minutes.
- Carefully pour it into a blender and... blend it... until soupy.

Voila!  Seriously, this is a no-fuss dish.

However!  This is really only the beginning.  While you can certainly enjoy it like this, I like to enhance the flavor a bit.  In the photo at the top, I simmered the corn with a few tablespoons of minced chives and stirred in just a touch of butter at the end.  I topped it with a drizzle of basil pesto to serve.

In another batch that I made for freezing, I roasted a red pepper and added that to the blender, (be careful not to add to much or it can overpower the corn).  I froze individual portions that I will be able to easily thaw and even add to the flavor a bit more.  I'm thinking some roughly chopped cilantro and a dollop of greek yogurt one night.  Maybe some sauteed leeks or onions and another trip to the blender another night?

If you want to make a particularly elegant soup, you may want to strain it.  I didn't.  After I made it the first time I gave it a try and wasn't bothered at all by the little bits of 'corn kernel skin', as they were very tender , (another bonus of local corn: it hasn't been bred to be tough to hold up during travel), and finely blended.  But there are certainly times when you might not want that, so strain away!

Enjoy!

Fresh and Simple Pasta Sauce

While there are many people who slave away in the kitchen for hours over a hot stove to perfect their Italian grandmother's tomato sauce, and while it may very well be quite delicious, I prefer a more casual approach to my summertime pasta.  This one comes together in about 20 minutes, (depending on your speediness with a knife).  It's a light, chunky sauce that lets you know exactly which vegetables you're eating.

Ingredients (for two servings):

- 3 tbsp olive oil

- 2 cloves garlic, minced

- 1/4 tsp. red pepper flakes

- 1/2 tsp salt

- 2 sprigs fresh oregano (or 1/4 tsp. dried)

- 3/4 c. onion, minced

- 3/4 c. yellow bell pepper, diced

- 1 1/2 c. tomato, diced

- 1/4 tsp. brown sugar

- handful of basil leaves, roughly chopped.

Directions:

- Add the olive oil to a large skillet and heat over medium high.

- Add the garlic, red pepper flakes, salt, and oregano and saute for about a minute.

- Add the onion and saute until just translucent, about 3 minutes.

- Add the bell pepper, tomato, and brown sugar.

- Continue to cook, stirring occasionally and lightly mashing the tomatoes with a wooden spoon for about 8 minutes until all of the vegetables are tender.

- If you would like a slightly thicker sauce, add about 1 tbsp tomato paste.

- Taste for seasoning, adjusting salt and brown sugar, (sparingly), as needed.

- Just before serving, add the fresh basil and toss another minute.

- Add your pasta to the pan and toss to coat.

I used whole wheat spaghetti as I really like the slightly nutty taste with the freshness of the vegetables. Optionally top you pasta with some good parmesan cheese for serving.  As a side I prepared some fresh romano green beans by boiling them in the pasta water for about 2-3 minutes, then tossing them with good quality extra virgin olive oil, salt, and black pepper.

Enjoy!

Let's Get Pickled!

I have had quite the bounty of cucumbers this year.  Perhaps I was a little overzealous in my planting after last year's early August cucumber death, but at least I've had plenty to work with for experimenting.  Refrigerator pickles are quick, easy, and pretty hard to mess up.  You can play around with the ingredients and proportions and the worst that will happen is an underwhelming pickle.  I've had more success than failure and have enjoyed every bite either way.  Here, from left to right, are Spicy Mustard, Cornichons, Dill, Habanero, and Basil pickles.

I grew an heirloom variety of cucumbers called Parisian Pickling.  These are great as they can be picked at any size, most notably when they are quite small to be made into Cornichons, those delicious little cocktail pickles.  However, I found that these cucumbers were also sublime when left to grow to full size.  They were crisp, light, mildly sweet, with tender skin and seeds.  And obviously plentiful.  Their only drawback was the burps.  I seemed to have two variations of burps, (perhaps some seed contamination?): fewer, larger burps that were easily pushed off with a thumb or cucumbers that were absolutely covered in tiny little spines that needed rubbing off with a cloth, (those in the upper right in the photo).  Either way, they were worth the additional effort and I plan on growing them again next year.

On to the recipes!  All of these recipes can be made with any shape of pickles.  The main variable is how long it will take the flavor to saturate the cucumber: round slices are the fastest, followed by spears, and whole pickles will take significantly longer.  Simmering the liquid (and dissolving any salt) will make the cucumbers pickle faster but putting everything in cold will result in slightly crisper, greener pickles.  All recipes can be increased or decreased for the desired size of jar.  Make sure the liquid covers the cucumbers: if you're a little short, go ahead and add a little water to the jar.

Spicy Mustard Pickles (for 1 pint):

- 3 tbsp whole grain mustard

- 2 tsp kosher or sea salt

- 2 tsp red pepper flakes

- 1/4 tsp fennel seed, crushed

- 1 c. water

- 1/2 c. white vinegar

- 1 tbsp apple cider vinegar

- Add all ingredients to a small sauce pan and simmer just until the salt is dissolved.

- Pack your jar with clean pickled (I used sliced).

- Pour the hot mixture into the jar.

- Replace the lid and allow to come to room temperature.

- Refrigerate for 3-10 days.

Dill Pickles (for 1 quart):

- 1 tbsp apple cider vinegar

- 1 tbsp salt

- 1/2 tsp fennel seeds, crushed

- 1/2 tsp red pepper flakes

- 1 tsp black pepper corns

- 1 tsp dill seed (optional)

- 2 garlic cloves, sliced

- 1 1/2 c. water

- 1 1/2 c. white vinegar

- a whole bunch of fresh dill

- Combine all ingredients except for the fresh dill into a small sauce pan and simmer until the salt is dissolved.

- Pack the bottom of the jar with a large handful of fresh dill.

- Pack the cucumbers (I used spears) into the jar.

- Top the cucumbers with even more(!) fresh dill.  You can't have enough dill.

- Pour the hot mixture (or allow it to cool to luke warm) into the jar.

- Cover the jar and allow it to come to room temperature before refrigerating for 3-10 days.

Basil Pickles (for 1 pint):

- about 1 dozen large basil leaves

- 1 clove garlic, sliced

- 1 tbsp kosher or sea salt

- 1/2 tsp freshly ground black pepper

- 1/2 tsp red pepper flakes

- 1 tbsp apple cider vinegar

- water

- Put all ingredients except the water into the bottom of the jar.

- Add cucumbers (sliced highly recommended).

- Fill the rest of the jar with cold water.

- Put the lid on and shake the jar.

- Refrigerated for 5 days.  While they will last longer, I found the flavor of these to be at their peak between 5 and 25 days.

Cornichons (for 1 pint):

- 1 tsp fennel seed, crushed

- 1 tsp black peppercorns

- 1/2 tsp red pepper flakes

- 1 clove garlic, sliced

- 2 tsp kosher or sea salt

- 1/2 c. white vinegar

- 1 c. water

- Add all ingredients to a small sauce pan and simmer just until the salt is dissolved.

- Pack your jar with small cucumbers.

- Pour the hot mixture into the jar.

- Replace the lid and allow to come to room temperature.

- Refrigerate for 7 days.

Habanero Pickles (for 1 quart):

- 1 habanero (don't even think about putting in another)

- 1 tbsp salt

- 1 tsp ground black pepper

- 1 clove garlic, sliced

- 2 tbsp apple cider vinegar

- 1 c. white vinegar

- 2 c. water

- Pack your jar with cucumbers, (I recommend sliced as they are quite spicy).

- Combine all ingredients and pour them on top of the cucumbers.

- Replace the lid and refrigerate for 3 days.

All pickles should last in the refrigerator for at least 2 months, though I doubt you'll be able to keep them around that long.  Feel free to play with different herbs and spices and adjust the saltiness to your own preference.  Pickling cucumbers can be found at most farmers markets and regular cucumbers can also be used.

Enjoy!

P.S.  It's my 100th post!  Yay!

Zucchini Bread Pudding

Are you in a zucchini rut?  Is your fridge stuffed with them and you're sick of just roasting them?  Have you eaten as many marinated zucchini salads as you can stomach?  This zucchini bread pudding, or stuffing, is a great way to use up a lot of zucchini.  While I love roasted zucchini on it's own and can eat it nearly endlessly all summer long, this is a delicious alternative to break up the monotony.  Since it's warm and bready, you may want to leave it for a cooler summer day, though I think it would be great chilled, too.  Serve it for brunch with fresh fruit or lunch and dinner with a (non-zucchini) salad.

Ingredients:
- 1 loaf whole grain bread, about 7 c. cubed.  Look for something that is about half whole wheat and half white or sourdough; make sure it's not too heavy or dense.  Ideally leave the cubes out overnight to get a little stale or toast them in the oven a bit to dry them out, but you can use fresh bread with fine results.
- 2 1/2 c. coarsely grated zucchini, about 2 medium.  (More zucchini could be used, but you would need to squeeze the excess moisture out.)
- 1 1/4 c. diced onion, about 1 medium
- 2 tbsp. minced sun dried tomatoes
- 2 eggs (if you like eggs, you could use 3 or even 4 for an eggier, richer filling)
- 1 c. buttermilk
- 2 tbsp. extra virgin olive oil
- 2 tbsp chopped fresh basil
- 1 tsp salt
- 1/4 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 c. finely grated parmesan cheese

Directions:
- In a large bowl combine the bread cubes, zucchini, onion, and dried tomato and toss to distribute evenly.
- Whisk together the eggs, buttermilk, olive oil, basil, salt, and spices.
- Pour the liquid over the bread mix and toss to distribute.
- Press the bread down into the liquid.  Cover and let soak for 1 hour.
- Butter the inside of a cast iron skillet.
- Pour the bread mix into the skillet and press down firmly.
- Spread the parmesan evenly over the surface.
- Bake in a 400 degree oven for 40 minutes.  Optionally broil for a few minutes towards the end if the top needs help browning.

While any casserole dish can be used, the cast iron really helps create a delicious, crispy, caramelized crust.  You could also use muffin tins, (or cast iron muffin molds!), to make individual portions that would make a lovely presentation turned upside down.  Just be sure to reduce the baking time so they don't dry out.

Enjoy!

Marinated Eggplants

So, maybe you're getting a little tired of baking with eggplant and heating up your kitchen: it is August, after all.  Well, do I have the recipe for you!  This marinated eggplant is one of my favorite summer meals.  Okay, you do have to the stove top for a little bit, but you can make a batch to last a week and it's definitely worth a little sweat.  I found this in Recipes from an Italian Summer, a wonderful cookbook for working with summer produce.

Ingredients:
- About 1 1/2 lb. eggplant, any variety large enough to slice
- 3/4 c. flavorful olive oil
- 1 tsp red pepper flakes
- 3 cloves garlic, minced
- 1 tablespoon capers, rinsed, and roughly chopped
- 10 mint leaves, chopped
- a generous sprinkle of salt and pepper

Directions:
- If the eggplant is thick-skinned, peel it.  Slice the eggplant into 1/4" rounds.
- Sprinkle the slices with salt and let them drain over a colander for 30 minutes.
- Rinse the eggplant slices and pat them dry.  Brush them lightly with olive oil: it's important to use a brush and a light hand here, (don't drizzle!), or they will just soak up the oil in some spots.
-  Heat a heavy skillet over high heat.
- Add the eggplant slices in a single layer, cooking them in batches.  Turn them once to lightly brown them on both sides.  They should lose a lot of their moisture and appear a bit shriveled.
- Whisk the remaining oil, (most of it), with the remaining ingredients.
- Create a layer of eggplant and add a few spoonfuls of the dressing, being sure to get some of the chunky bits.
- Repeat, stacking layers, until all of the eggplant and dressing is used.
- Cover and chill for at least 6 hours before use.

This eggplant is delicious served with some mozzarella or as part of a caprese salad.  It is sublime, if a tad oily, sandwiched between sourdough with some mozzarella and pressed into a panini.  I think it would be a great accompaniment to a tender chimichurri-marinated steak.  If, for some reason, you have extra marinade it makes great salad dressing, too.

Enjoy!

Cucumber Yogurt Salad (or Dip!)

I never thought I could have too many cucumbers, but with my vines doing so well this year I'm finding it hard to keep up with the cucumber (or two) a day that need picking and eating.  This simple little salad is a classic and fresh way to use them up.  I quite like it for breakfast, as my sweet tooth is not always an early riser.  To make it into a dip simply mince the cucumbers or send them through a food processor.

Ingredients:
- 2 cups chopped cucumber (half quarted, half chopped more finely)
- 1/2 c. minced red onion
- 1/2 c. chopped dill
- 3/4 c. greek yogurt (I used 0%)
- 1/4-1/2 tsp salt, to taste
- 1/4 tsp. paprika (optional)

Directions:
- Umm...  combine everything and stir.

If you like a thicker texture, don't let the cucumbers sit in the yogurt for more than 2-3 hours prior to serving.  For dip, I recommend squeezing out some of the excess water from the cucumbers.  It will taste good, regardless, but I found it to get a little soupy after a day in the fridge.

Enjoy!

Stuffed Pattypan Squash

Pattypan squash are just so cheerful and adorable that I feel compelled to use them in a way that takes full advantage of their shape; it would seem a crime to chop them up beyond recognition.  Slicing them in half and stuffing them with a light flavored goat cheese is the perfect way to give them a little boost and maintain their sunshiney state.

Ingredients:
- 3 pattypan squash
- 3 tbsp plain goat cheese
- 1 tbsp chopped parsley
- 1 green onion, chopped
- 3 tbsp panko bread crumbs
- salt and pepper to taste

Instructions:
- Slice each squash in half and scoop out the pulpy interior to form a round hollow.  Sometimes one half will have a smaller opening, so widen it a bit to allow for more stuffing.
- In a small bowl mash together the goat cheese, parsley, green onion, and a sprinkle of salt and pepper until it is thoroughly blended.
- Press a spoonful of the goat cheese mix into each hollow of the squash.
- Roll each squash half, face down, in the panko to coat the goat cheese.
- Roast in a 400 degree oven for about 10-15 minutes, (placing them in muffin tins help keep them upright), until the squash is tender.
- Place the squash under the broiler for 2-3 minutes to brown the tops a little extra.

I served mine with some fresh roasted green beans.  They can easily be a main course, a side, or an appetizer-- maybe even finger food?  Make any amount you'd like, just plan on 1 tbsp of goat cheese per (whole) squash.  They'd be delicious with basil or chives instead of the parsley, too.  Bacon bits instead of the panko would make them extra decadent.

Enjoy!

Black Bean Burgers

Summer is a time for grilling, cookouts, barbecues, picnics, and all manner of meat-centric gatherings.  In fact, I recently attended a party where the main event was a rather scientific preparation of the burgers, involving liquid nitrogen and deep frying.  Delicious (and potentially dangerous?) as it was, one may wonder about our social fascination with meat: is it always necessary?  (I suspect that our wonderful host would say that yes, it is.)

I'm certainly no vegan and probably never will be, but these black bean burgers from the Veganomicon are so good that I'd have no problem passing over the beef, (at least now and then).  If you're really craving a rare, juicy burger they might not quite hit the spot, but they might create a craving of their very own.  They're very easy to put together so it's no hassle to accommodate vegetarian and vegan friends without resorting to those gross frozen versions.  So take a break from the veggie kabobs, grilled portobello caps, and tofu dogs and try this vegan black bean burger instead!

Ingredients:
- 1 can black beans (you can certainly make your own, but canned is really perfect for this recipe)
- 1/2 c. vital wheat gluten (find this at 'health food' type stores: Bob's Red Mill makes some)
- 1/2 c. bread crumbs
- 1/2 tsp. paprika
- 1/2 tsp. cayenne
- 1/2 tsp. cumin
- 1/4 c. water
- 1 tbsp. tomato paste or ketchup
- 2 garlic cloves, minced or pressed
- 1/2 c. onion, minced or grated

Directions:
- Mash the beans with a fork in a mixing bowl so there are no whole beans but they retain some texture.
- Add everything else and mix together to evenly distributed.
- With your hands, knead the mixture a bit to help it come together.
- Divide the mix into six equal parts and press it into patties.  They should be 1-1.5" thick, depending on your buns (they won't shrink much).
- Heat a cast iron skillet over medium heat and add a light drizzle of olive oil.
- Cook the patties in two batches for 5 minutes on each side, pressing down firmly but gently with the spatula.  Add additional oil between batches if necessary.

We served our black bean burgers on whole wheat buns with tomatoes, red onions, kale, ketchup, and whole grain mustard.  I really like using kale instead of lettuce on burgers: it has such a nice bite to it.

To freeze the black bean patties, allow them to cool and wrap tightly with plastic wrap.  To reheat, bake in the oven or defrost in the microwave and finish in a skillet.

Enjoy!

Summer Vegetables and Socca

I experimented with growing carrots this year.  I selected an heirloom variety called 'Parisian Market', which are small round carrots that grow to about 1-2" in diameter.  Overall it was a success and I had quite the bounty of delicious, sweet carrots.  I did, however, learn that my soil is a bit rockier than I realized.  This led to some rather unusual carrots being pulled from the ground...

Next year I'll try my carrot cultivation in pots to avoid this (and make weeding easier), but until then I'll have a bit of added humor on my plate.

I wanted to keep my preparation simple, so I tossed these carrots and some zucchini with olive oil, cumin, and salt.  I roasted them until tender (you may want to start the carrots ahead of the zucchini) and served them alongside fresh spinach sauteed with garlic and some slices of socca flavored with rosemary.    Nothing fancy here, but it was a very satisfying meal.

Enjoy!

Oatmeal Pancakes

When I first saw these oatmeal pancakes, I was intrigued.  I had recently tasted some oat and cornmeal waffles at a local restaurant and had creative breakfast foods on the brain.  I've tinkered around with the recipe a bit and have found many delicious variations.  Here are two of them.

Ingredients:
- 3/4 c. flour
- 1/4 c. cornmeal (coarse gives more crunch, but make sure it's not too coarse--ahem Bob's Red Mill-- or it won't cook enough.)
- 2  1/2 tsp. baking powder
- 2 tbsp brown sugar
- 1/4 tsp cardamom (optional)
- 1/2 tsp sea salt
- 1 c. buttermilk
- 1 c. cooked oatmeal (rolled oats, not quick or steel cut)
- 1 egg

Ingredients:

- 1 c. flour

- 2 1/2 tsp. baking powder

- 2 tbsp sugar

- 1/2 tsp cardamom

- 1/2 tsp sea salt

- 1 tbsp. orange zest

- 1 c. milk

- 1 c. cooked oatmeal (rolled oats, not quick or steel cut)

- 1 egg

Instructions:

- Whisk together everything but the (butter)milk, zest, oatmeal, and egg.

- Whisk the (butter)milk, zest, oatmeal, and egg together separately.

- Gently fold the dry into the wet until just combined.  This is a slightly thicker batter than usual, but it turns out wonderfully.

- Heat up a cast iron skillet.  When hot, add a little butter (just enough to give the pan a light coat).

- Drop in the batter, 1/4 c. for each pancake.

- Cook until you see bubbles rising to the surface then flip once.

- Serve hot with butter, honey, and fresh fruit.

These pancakes are a little heartier than the usual suspects and really keep you feeling full and energized all day.  Sure, regular fluffy pancakes are tasty but I really enjoy the well-rounded flavor that these have. I also like to tell myself that they're just a tad healthier.

Enjoy!

Pizza with Zucchini and Kale Pesto

I've made this kale pesto a few times since I first thought of it and I've loved it more each time.  It's now one of my favorite pizza toppings, imparting a lovely earthy vegetable flavor to every bite.  It's also a great way to use up a bunch of kale quickly.

Kale Pesto

- 2 garlic cloves

- ¼ c. quality extra virgin olive oil

- 2 c. packed kale pieces

- 1 tsp salt

- 5 sun dried tomato halves, soaked in warm water for 10 minutes.

Throw everything into a food processor and blend until the desired consistency is reached.  You can add a bit more olive oil to thin it out if you want.

To make this pizza, simple push out your pizza dough and spread the kale pesto over it.  Top it with thinly sliced zucchini, some red onion, and some slices of fresh mozzarella.  Bake in a 475 degree oven 15-20 minutes until the crust is golden and the cheese is bubbly and browned.

Enjoy!

Marinated Zucchini Salad

Zucchini and tomatoes: what could be more summery?  This fresh salad is beautiful, delicious, and takes full advantage of seasonal ingredients.

Ingredients:

- 1 large-ish zucchini

- 1 large tomato

- 1/2 spring onion (or sweet onion)

- 1/4 c. extra virgin olive oil

- 1 tbsp white wine vinegar

- 2 tbsp olive tapenade

- 1 tbsp roughly chopped capers

- 1 tsp red pepper flakes

- salt and pepper to taste

- fresh basil, for garnish

Directions:

- In a medium bowl, combine the olive oil, vinegar, tapenade, capers, salt, and pepper.  Whisk together and set aside.

- Thinly slice the onions and separate the rings.

- Thinly slice the zucchini.  You can cut it into circles or cut or shave it length-wise into ribbons, which I find prettier.  Either way, try to get the slices as thin as possible.

- Add the vegetables to the bowl and toss with the dressing.  Refrigerate for at least 30 minutes.

- Before serving, cut up the tomato and gently toss it with the other vegetables.

- Tear up the fresh basil and sprinkle on top of the salad to serve.

I served this salad atop socca flavored with a bit of crushed fennel which made it a satisfying, complete meal.  You could also easily turn this into a panzanella salad or toss it with some feta.  Leftovers, (but, really, you won't have any), keep well covered and refrigerated.

Enjoy!

Socca to Me

Socca is a basically a chick pea crepe or pan cake, a street food from the south of France.  I first read about it on David Lebovitz's site.  As soon as I got my hands on some chick pea flour I gave it a try and it's been a staple in my kitchen ever since.

Usually it's made plain and eaten hot and fresh with a generous drizzle of olive oil and sprinkle of salt, but I've taken to experimenting with it.  I've played with the seasonings, used it as a base for salads, and have even made little socca pizzas.  It's a healthy bread alternative since the chick pea flour has a good amount of protein.  It's also vegan and gluten-free.  While you can find chick pea flour very cheaply at Indian grocers (look for 'besan', 'gram flour', or 'farine pois chiche'), if you have a gluten sensitivity you may want to look for a brand that can certify that it's gluten-free, like Bob's Red Mill.

Making socca isn't too scientific.  It's a 1:1 ratio of chick pea flour to water, with a drizzle of olive oil, and a dash of salt.  Traditionally a bit of cumin is added as well.  The thickness of the crepe will vary depending on the size of the pan used, and you can adjust the amount of batter you make or pour to suit your preferences.

For one 10" crepe:
- 1/2 c. chick pea flour
- 1/2 c. water
- 2 tsp. extra virgin olive oil
- 1/4 tsp salt
- dash cumin

- Whisk all ingredients together and let sit for at least two hours.
- Put a cast iron skillet under your broiler and heat until thoroughly hot, (the pan should be as close to the broiler as possible).  Alternately, heat the skillet on the stove top.  The broiler is ideal, but in the heat of the summer the stove top will do.
- When the skillet is hot, add a generous drizzle of olive oil to the pan then add the batter, swirling it around if necessary to coat the pan.
- Broil the crepe until the top is browned, (a bit of char is desirable), up to 10 minutes.  If cooking on the stove top, wait until the crepe looks firm, check to see if the under side is browned, then flip once.
- To serve, drizzle with a little more olive oil and a dash of sea salt.

Socca can be served as a snack, an appetizer, or a side.  Eat it plain or as a base for toppings. It would be a great vehicle for bruschetta as an appetizer.  Using it as a gluten-free pizza base has taken a little experimentation and the technique varies depending on the toppings.

Here, I poured the batter and broiled it for about two minutes, then added chopped mushrooms and blue cheese crumbles.  When adding toppings to the socca while it's cooking, they should be chopped finely and/or pre-cooked for the best results.

Here I added shopped spinach to the batter before pouring, making a thicker crepe that needed a longer cooking time.  I waited a few minutes then added chopped onions, red pepper, and goat cheese.  With all of these heavier toppings, the socca isn't nearly as crisp, but it's still quite tasty.  If you want to use sauce or more than light crumbles of cheese, I recommend cooking the crepe on it's own and then transferring it to a baking sheet and adding the toppings to make your 'pizza'.

Pretty much any herbs can be used to flavor the socca.  Here I used finely chopped fresh rosemary when I served it as a side.

Use socca as a creative base for a salad or cut it up and toss it with the salad as croutons, (you may want to toast them a bit more).  While you can top the socca with salad when it's still hot, allowing it to cool on a wire rack will help it stay crisp.

Enjoy!

A few more salads...

Salad with green zebra tomato, cucumber, cilantro, feta cheese, and an orange vinaigrette.

Salad with roasted beets, roasted corn, feta cheese, and a spicy peach vinaigrette.

Enjoy!

A Ballad of Salad

First, a moment to brag.  See that lettuce right there?  That delicious, organic, heirloom lettuce?  That is the direct result of my sweat, dirty fingernails, and sunburns.  Yes, I grew that... from seed!  And that's just a small first picking.  As my high horse is getting tired, I'll move on...

Warm weather is here and with it comes a cascade of salads.  I love salad and this time of year it becomes my go-to for lunch or dinner... and sometimes both.  Salads are fun and easy meals: you can quickly throw together all kinds of creative combinations.  Pretty much anything that sounds good together will be good.  I often top my salads with some cheese to give them a bit more heft, but this could be left off for vegans, (perhaps substituted with some legumes?), or meat-lovers could top them with some pieces of grilled meat or a fuller meal.  Chicken or scallops work with just about anything and flank steak, salmon, or shrimp can be great with many flavors, too.

A few salad tips:
- After washing your lettuce, ideally spread it out to air dry.  Even a salad spinner doesn't quite achieve the same result.  Truly dry leaves allow the dressing to cling better and let the taste and texture of the lettuce shine through.  If you're pressed for time towel off as much moisture as you can instead.
- Season your lettuce.  Sprinkling the naked lettuce with a bit of salt and pepper before adding other toppings goes a long way for flavor.  It also helps you use less dressing.
- An oldie but a goodie: tear your lettuce, don't chop it!
- Make sure to top lettuce with contrasting but complimentary flavors: sweet and tangy, spicy and creamy, fresh and earthy, etc.

Don't toss those radish greens!  Eat them in a salad instead.  Since they can be a little on the tough side, (similar in texture to mint leaves), toss them with some tender butterhead.  Top with sliced radishes, aged goat cheese, and a spicy mint vinaigrette, (olive oil, lemon juice, minced mint, chopped capers, red pepper flakes, cayenne, thyme, salt).

Tomatoes aren't the only salad-friendly fruit.  Here mixed greens are topped with blackberries, pickled radishes, and sheep's milk feta with a balsamic vinaigrette.

A true classic: apples and goat cheese atop butterhead lettuce with a fresh dill vinaigrette.

Almost too pretty to eat: arugula and mixed lettuces topped with thinly slice chioggia beets, minced shallots, and feta cheese with a blackberry balsamic vinaigrette.

And, of course, there will be many more to come.

Enjoy!

Find It Now: Fiddlehead Ferns

How can you not smile when you see fiddlehead ferns?  They look like something straight out of Dr. Seuss and add a dash of whimsy to any dish.  Personally, I like to pretend they are delicious little caterpillars crawling through my pasta.

Fiddleheads are similar in taste and texture to asparagus, though a bit grassier.  Keep your eyes open for them, as they are only available in spring.  When shopping for fiddleheads, get the freshest you can find.  Avoid those that look squished or browned.  They should be bright green and pretty tightly curled.

With such a special item, I like to keep the preparation simple.  Sauteed with mushrooms and onions and served over pearl couscous, this meal lets the fiddleheads be the star.

Ingredients (for one generous serving, easily multiplied for more):
- 1 dozen fiddleheads
- 1 c. sliced cremini mushrooms
- 1/2 c. chopped yellow onion
- 1 tbsp butter
- 1/4 c. white wine
- juice of 1/2 lemon
- 1 tsp lemon zest
- 1/2 c. pearl couscous
- 3/4 c. water
- salt and pepper to taste

Directions:
- Bring a small pot of water to boil.
- Wash and trim the ends off of the fiddleheads.
- Blanch the fiddleheads in the boiling water for about 2 minutes.  Drain and cool.
- Combine the lemon zest, couscous, water, and a dash of salt and bring to a boil.  Reduce heat to simmer and cook until the water is absorbed, about five minutes, then remove from the heat.
- Add the butter to a skillet with the mushroom to brown over medium heat.
- After five minutes, add the onion and dash of salt and pepper.
- When the onions are translucent and tender, add the wine and lemon juice.
- After the immediate sizzle of the liquids calms, add the blanched fiddleheads.  Toss to coat and taste for seasoning.
-  Plate the couscous and pour the vegetables and all juices over it.  Optionally top with a bit of finely grated pecorino.

Enjoy!

Staving Off the Hungries: Radish and Butter Sandwich

Sometimes when I'm on a cooking spree-- perhaps making ribs, potato salad, and rhubarb tarts-- I get a little too caught up in the task at hand and I forget to eat.  With all of those food smells wafting around the kitchen and the occasional taste to check for seasoning, it feels like I've had a meal when, in fact, I'm running on empty.  Then I might find myself starting to lean against the counter a bit.  Perhaps stirring a little more slowly?  Suddenly the pot feels heavier, the knife feels duller, and the cat is much more likely to get stepped on.  Yes, I've come down with a case of The Hungries.

The Hungries can be the downfall of many a cook.  Other symptoms include snappishness towards kitchen helpers, (cats included), careless measuring, forgetting to set timers, and loud crashes followed by louder cursing.

The only solution to The Hungries is a quick, light snack.  Yes, putting together another dish sounds like a terrible idea at the time, but making the small effort to create a quality snack instead of reaching for a bag of salty mc'crispins will pay off when you aren't filled up on junk food and you can enjoy the fruits of your day-long labor later on.

A delightful spring snack, radish and butter sandwiches can make an excellent cure for The Hungries.  For this open-faced version I topped a slice of good bread with a smear of butter, some arugula fresh from the balcony, sliced French breakfast radishes, and a sprinkle of sea salt.  The whole thing took maybe four minutes to put together.  Making myself take a pause and sit down to mindfully eat this snack was certainly worth the slight delay in my prep work.

Enjoy!